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Joyousfreee

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We LOVED this! No more ordering out for pizza, especially since the dough keeps well. I used 2 c. wheat flour on our first batch, which I will reduce to 1 c. next time. Update: This recipe is now a staple in my freezer. We divide it into 6 for easy individual sized pizzas. They thaw enough to roll out in about an hour.

Why did I wait so long to try this recipe? It's delicious, simple, and very easily tweaked. I side with the chowder purists who insist on potatoes (or it isn't chowder), but I diced up some redskins so they added a little color, too. I increased the garlic and cumin to my tastes, and I always use the jarred "Better Than Bullion" paste in lieu of either broth or bullion. This could easily be dressed up for guests, and I am betting that it will make a fabulous leftover - already looking forward to tomorrow's lunch! Thanks for the recipe!

Finally, I can make real French bread. My first try was a bit too dense becuse the pan popped in the oven and deflated the loaf a little, but that was no fault of the recipe - and it didn't stop us from eating it all when it was still warm!

I used the egg slicer suggested in another review to reduce time chopping the fruit. The fruit I used was so ripe that no added sugar was necessary. I also coated the tortillas whole and stacked them to slice, which saved time. But total prep time for me was still nearly an hour. I took it to a pot luck, and it got great reviews! Thanks for posting this.

I probably would only give this 4 stars on taste alone, but it gets the 5th one for being both super healthy and super easy to prepare. I think the lime was too dominant though - next time I may reduce it or add a little more sugar. Still, a double batch was gobbled up at a cookout. Thanks for the recipe!

I left out the basil (allergies) and the pepperoni (to lower the fat) and only had a few hours to marinate it, and it still went over very well at a cookout. I also doubled the garlic (minced) and topped it with shredded parmesan. I used sliced portabellas and whole wheat penne pasta too, which gave the dish a nice earthy look. Definitely a keeper.

We really liked this. I halved it and made it in a pie pan since there were only two of us. I used ricotta instead of parmesan, mixed most of the cheddar into the eggs, and fresh asparagus that I boiled for 3 minutes first. Baked at 425 for 20 minutes then 350 for another 5 min after adding more cheddar on top. I highly recommend the ricotta, it gave it a very creamy texture.

I had no faith whatsoever in my ability to make fudge, but this turned out perfect! I used the 1-2-3 cup changes suggested by other reviews. And in my grocery, powdered sugar and confectioner's sugar are completely identical food items. Don't spend the extra 50 cents for a name brand. No need. Thanks for posting this awesome easy recipe!

We wanted to give this one ten stars! I used 2 cans of tomatoes and a can of beef stock instead of water, which gave it almost a stew consistency. I had mine over brown rice, but hubby and son ladeled it into bowls with the Light Wheat Rolls from this site. Fresh mint (out of the yard, since we had it) was the key. Thanks for sharing this one!

This is the easiest chicken recipe I have ever made! I used potatoes instead of the tin foil balls, sprinkled the chicken with "Montreal Chicken" spice, and tossed in some baby carrots. Eight hours on low. The chicken was moist and tender and the house smelled wonderful!

This is the best ever - wish I could give it 6 stars! I halved the recipe for 5 mini loaves, baked at 325 for 45 minutes. I used 4 bananas, 2 eggs, 2 tsp vanilla, and 1 c. toasted chopped walnuts. Also used the topping mentioned in another review (1/2 c brown sugar, 1/2 c flour, 3 T butter, 1 t cinnamon and 1/3 c walnuts). The topping really put this recipe over the top!!

I make 2-4 batches every year. Favorite technique: microwave 1 pkg semisweet choc chips with 1/4 block paraffin. (15-20 seconds at a time, stirring to prevent scorching.) When dipping, swirl the bottom edge against a fork to prevent puddling at the base. I do NOT recommend adding shortening to the choc, that just makes it too soft and sweaty at room temps. I get 7-8 dozen per batch; I guess I roll them small. The ratios are perfect. Too sweet? Seriously? It's a BUCKEYE! If your chocolate is grainy, you scorched it. If your dough is crumbly, work it with your hands. Really. This recipe does NOT need altering.